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Smoky Strip Steaks With Chimichurri Sauce

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  Vegetable oil 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Piquillo/Roasted red bell peppers 4 , chopped (From A Jar)
  Garlic 4 Clove (20 gm), minced
  Minced onion 2 Tablespoon
  Fresh lime juice 1 Tablespoon
  Crushed red pepper 2 Teaspoon
  Freshly ground pepper To Taste
  Steak strips 10 Ounce, cut 3/4 inch thick (Ten Pieces)
  Unsalted butter 2 Tablespoon, melted
  Smoked sea salt To Taste (Like Halen Mon)
  Smoked black pepper To Taste
  Salt To Taste

1. Light a grill. In a bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillos, garlic, onion, lime juice and crushed red pepper. Season with salt and pepper and let stand for 20 minutes.
2. Brush the steaks on both sides with the melted butter and season them with the smoked salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes.
3. Slice the steaks 1 inch thick and arrange on the platter; spoon some of the chimichurri sauce on top.

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Smoky Strip Steaks With Chimichurri Sauce Recipe